The Koshari. In a large pot, boil water and add the rice, spaghetti, and macaroni. Cook for about 20 minutes, until tender and drain.
While the first ingredients are cooking, in a medium pot, add 4 cups of water together with the lentils and bring to a boil. Reduce the heat and cook once again for about 20 minutes, until tender. Drain.
In a skillet, heat 2 tablespoons olive oil. Fry the onion until dark brown. When done, transfer with a slotted spoon to a plate lined with paper towels.
In a large bowl, mix together the rice, spaghetti, macaroni, lentils, chickpeas, cumin, cayenne, ginger, and coriander. Season with salt to taste.
The sauce. In a skillet, heat 3 tablespoons olive oil and add the onion. Cook until golden. Add the garlic and cook for a minute more. Now add the chopped tomatoes and spices. Cook for 10-15 minutes, until thickened.
Serve the rice and lentil mixture topped with the sauce, fried onions, and a few chickpeas. A simple tomato and cucumber salad can be also served with Koshari. Enjoy!